Elote is the Spanish word for “cob,” and the grilled ears of corn by the same name are a popular street food in Mexico. Make your own authentic Mexican corn elotes at home by following a few simple steps.
Start by husking the ears of corn and removing the silks. If you want to, you can even drive a wooden skewer into the flat end of the corn, creating a handle at the end of the cob — just be sure to sharpen the end of the skewer that you’re pushing directly into the corn.
Then, heat your grill to medium-high heat and brush the grates with vegetable oil to prevent the corn from sticking. If you don’t have an outdoor grill, you can use an indoor, cast-iron grill pan instead. Grill the corn, turning it occasionally, until it is lightly charred, about 10 minutes.
As soon as the corn is removed from the grill, brush a light coating of mayonnaise onto each and then sprinkle the elotes with cotija cheese and a pinch each of chile powder and cayenne. Squeeze some fresh lime juice over each elote and serve warm.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.